Serves 4.

Ingredients

• 2 tablespoons large salted capers

• Grated pecorino cheese

• Red pepper flakes

• Salt

• Pepper

• 1 box spaghetti

• Extra virgin olive oil

• 1 cup plain breadcrumbs 

• 4 garlic cloves

• 1 bunch fresh, flat leaf parsley 

• 8 large black Sicilian olives

• 2 cups diced fresh Italian tomatoes 

1. Heat a small drizzle (about 1 ½ tablespoons) of oil in a frying pan over medium. Add in breadcrumbs. Stir to coat in oil and mix continuously until crumbs are a golden brown and all the oil has been absorbed. Remove from pan and set aside.

2. Put a large pot of salted water to boil. 

3. Peel and finely chop garlic. Discard parsley stems and roughly chop leaves until you have about a ¾ cup. Roughly chop olives into large pieces. Dice tomatoes into small cubes. Put pasta into the boiling water and set a timer to make sure you don’t overcook it. 

4. Heat a large drizzle of oil over medium heat. Add a pinch of fresh pepper. Add garlic and stir constantly, being careful not to burn it. After about 30 seconds, add in chopped parsley and a pinch of red pepper flakes. Stir to coat in oil, then add in chopped olives and diced tomatoes. Add in 1-2 cups of the pasta water and mix. Add in capers and a small pinch of salt.

5. Add drained pasta to the pan and mix to coat.

6. Serve with toasted breadcrumbs and freshly grated pecorino cheese.